2 November 2008

Each week there is a group of bloggers who take on a countries cuisine one dish at a time. In an effort to expand my horizons and eat more diversified dishes... but still keeping with my love of all things Greek... I have now joined this illustrious group. My Kitchen My World is now moderated by the lovely Lauren of I'll Eat You. The group chooses a country every Sunday. Last week's country was chosen by Roxanne of Roxanne's Road Rules who is sending us to Germany to celebrate Oktoberfest!

When I was 18 I travelled to Europe for an extended holiday and found myself in Munich at a Bierhausen in the heart of the city. I still remember huge walls of rotisseries of salted chicken roasting slowly and trying to drink the equivalent of 3 steins of beer in one shot. Oktoberfest was first held in Munich in 1810 in honor of the marriage of Crown Prince Ludwig. It attracts over 6 million people every year who consume 1.5 million gallons of beer, 200,000 pork sausages and 480,000 spit-roasted chickens during the annual 16-day beer festival.

Where I grew up in Southern Ontario Oktoberfest has been celebrated since 1969. Kitchener-Waterloo Oktoberfest has developed its own traditions, becoming the largest Bavarian festival in North America with the greatest Thanksgiving Day Parade in Canada. Thousands of visitors celebrate annually at their " Festhallen", and by attending one or more of 40 family and cultural events. The local economy is stimulated and over 70 charities and not-for-profit organizations raise funds to support the high quality of life enjoyed in Kitchener-Waterloo.

In keeping with this weeks theme country I decided upon a traditional dish of Schnitzel with a side of Bavarian Potato Salad. Chef Eric Mulder of the Concordia Club in Kitchener, Ontario calls this salad "Bayrisherkartoffelsalat". Fortunately you don't have to be able to pronounce it to enjoy it. It's a German potato salad served warm or at room temperature and it's definitely one of the tastiest I have had.. It appreciates a few days to have the flavours marry together for the ultimate in potato salad. Don't wait for Oktoberfest to try making it! You'll be waiting a whole year!!!

Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.

While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.

Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat.

Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room before serving.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Oh my word, does that every look yummy!!! The schnitzel is similiar to Italian fettina/schnitzel that I make with garlic, parsley and parmesan. In some areas of Bavaria it is made with only egg and bread crumbs, and served with pan-roasted potatoes. I LOVE the sauce in your version ... and the mashed potatoes sound DEVINE! Definitely will have to cook this one for hubby! I still have some chicken breast in the freezer and this would be perfect!

BTW, I'm not too far from you. I'm originally from the Windsor area. I lived there till I moved to Germany.

Val...are you for real? This is fantastic! I love it that you are part of so much that's happening in foodie blogs. Good for you; what an interesting read. Saw the rotisseries of salted chicken roasting as I read your post...LOL, & the beer too!

Oktoberfest in Munich - now you're talking! I sometimes joke that the reason we live in London rather than in South Africa is that we can get to Oktoberfest cheaply and easily every year! I've just enjoyed my 5th Fest and still adore it. The chickens are still juicy and delicious, and those steins of beer are still as daunting... but you know, we soldier manfully on!!

Kartoffelsalat is wonderful - especially with some sausages - thanks for the recipe :)

Oh my gosh, that Bavarian potato salad sounds superb, Val! I used to have a similar one at an Oktoberfest we attended back in RI, but I never got the recipe. I'll have to try this one though. Thanks so much!

Before moving to Kansas City, we lived outside of Chicago and there was one restaurant we loved to visit---the Berghoff. A well-known restaurant, not only in Chicago but throughout America, the original Berghoff served up some of the finest German cuisine to be found in the United States of America.

The original Berghoff has since closed and become a catering & restaurant group, still serving many favorites, but our memories of the original restaurant live on.

This looks really great Val! Perfect for the weather this time of year. I remember that one employer I had for years used to take us all to a German restaurant around the holidays and I always loved it! This reminds me of those wonderful times!

My husband would consider this the perfect meal (minus the bacon in the potato salad). Nice breaded chicken is a very overlooked comfort food. Who among us didn't think our mother's chicken cutlets were the bomb?

Oh man, I love this. Every single part of this is right up my alley. That cutlet with the parmesan cheese and win and lemon, and then that potato salad with the bacon and onion. Oh yeah, I'd probably lick the plate clean afterward. YUM!

Discover

can we help you search...

Loading...

Relax

My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.